White beetroot and Red Gooseberries Relish

Slice the beetroot thinly and dice the onions either by hand or in the food processor (I used the food processor). In a non stick saucepan add your sugar, vinegar and salt,stir gently and bring to boil. Once in boil add the diced veggies and stir bringing it to boil again(2-5min). Reduce the heat and cook for further 30 min, stirring occasionally.

Whilst your veggies are cooking, get your your jars cleaned with soapy water, rinse well and on a tray. Preheat the oven to 150degrees Celsius and put the jars and lids in the oven for about 25min. By this point a you are nearly ready!

Make sure that you spoon the relish in the jar whilst still hot. Put the lid(if no lids available you can put a wax disc and cellophane, tie it with string or elastic band). Label

Lastly, be sure to leave some aside for tasting!!!!!! It will store for 6months or more if in a cool aired space.